By Guest Blogger Jennifer Hurst, Health and Wellness Coach
This quarantine has come with a lot of snacking and baking! I have always been the queen of snacks, if you will. I don’t leave home without them. I don’t believe in not snacking between meals. And to be honest, I find so much joy in having a good snack during the day.
The 2 questions everyone is asking me lately are…
~ What are your favorite Gluten-Free snacks?
~ What are your baking?
So today, I am sharing a handful of my favorite gluten-free packaged snacks and baked goods. Perhaps it will give you some inspiration!
Gluten-Free Packaged Snacks
My favorite coconut cookies! These are so delicious. I love their classic line of cookies, and lately have been throwing one in the blender with hot coffee to make a coconut latte, BUT the new chocolate covered cookies are so amazing. I like them best right out of the freezer. Try them frozen, you’ll thank me later! During the quarantine, I have been ordering them directly from their site. They offer a 25% off discount code for your first order. They package the cookies up quite nicely and with cooler bags so the chocolate does not melt. Click HERE for more info.
Hu Chocolate + Hunks + Crackers
I love these products so much!! The cashew hunks are such a crowd-pleaser, and my personal favorite bars are the Almond Butter and Puffed Quinoa and the Cashew butter + Raspberry bar. The everything bagel crackers are so delicious too! I use these crackers for snacking, but will also crush them up to use as “breadcrumbs.” You can find more info on these products HERE and HERE.
Where do I even start? This company is hands down my favorite! From crackers to cake mixes and frosting, bread and pizza crust mixes, muffins, and cookies! Not just simple and real – but purposeful and nutrition-packed. Visit them online HERE.
Gluten-Free Snacking Breads and Muffins
One-Bowl Flourless Peanut Butter Banana Muffins
*These don’t last in my house very long. I made 3 batches last week!
~ 1 cup drippy organic peanut butter
~ 2 ripe bananas, mashed (about 1 cup)
~ 1 tsp baking soda
~ 1 tsp vanilla extract
~ 3 eggs
~ 1/2 tsp sea salt
~ 1/4 cup maple syrup
~ 1 tsp cinnamon
~ ¼ – ½ cup chocolate chips (plus more for top, optional)
~ Preheat your oven to 350F and line a muffin tin with 12 paper liners, or use a silicone pan.
~ In a medium bowl, combine all of the ingredients except the chocolate chips, and whisk until smooth.
~ Add in the chocolate chips and mix with a spatula.
~ Divide the batter evenly among the muffin tins and top with chocolate chips if you want. Bake for 17-21 min or until the tops are firm.
Wild Blueberry Bread
*This is like eating the most delicious bowl of blueberry oatmeal, but better.
~ 3 ripe bananas
~ 1/4 cup maple syrup
~ 1/4 cup coconut sugar
~ 1 tsp alcohol-free vanilla extract
~ 1/2 cup unsweetened almond milk
~ 2 cups gluten-free oat flour (you can make your own oat flour by tossing some oats into a food processor and pulsing until it turns into flour)
~ 1/2 tsp sea salt
~ 1 tsp baking powder
~ 1/2 tsp baking soda
~ 1/2 cup frozen wild blueberries
~ Chopped walnuts, for topping optional
~ Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper.
~ Place the bananas in a bowl and mash with a fork. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.
~ In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them.
~ Pour the batter into the loaf pan and bake in the oven for 40 minutes. After this, turn the oven off but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing.
Hope this helps you navigate through your quarantine snack time! And that you become a Queen of snacks. Oh… and when you are finally able to leave the house…don’t leave home without them!